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Lactobacillus futsaii subsp. chongqingii subsp. nov., Isolated from a Traditional Chinese Pickle

Du, Xin, Cao, Kang, Tan, Mingzheng, Pan, Qu
Current microbiology 2019 v.76 no.2 pp. 153-158
DNA, Lactobacillus, Weissella cibaria, cell biology, fatty acids, genetic relationships, new subspecies, nucleic acid hybridization, peptidoglycans, phenotype, pickles, ribosomal RNA, sequence analysis, temperature
Strain CQ16Z1ᵀ was isolated from jamiecosley, a traditional Chinese pickle. The isolate was Gram-positive, non-motile, non-spore-forming, facultatively anaerobic, catalase-negative, and long rod-shaped. The optimal temperature for growth was 37 °C and the DNA G + C content was 39.1 mol%. The results of 16S rRNA and rpoA gene sequencing, DNA–DNA hybridization, and peptidoglycan type analyses indicated that strain CQ16Z1ᵀ belongs to the recognized species Lactobacillus futsaii. However, the analysis results of pheS gene sequencing, amplified fragment length polymorphism, phenotypic profiles, cellular fatty acid, cell-wall monosaccharide determination, and cell morphology revealed that the novel strain was obviously different from the type strain L. futsaii JCM17355ᵀ, and had genetic relationship with Weissella cibaria to a certain degree, suggesting that the novel strain represents a novel subspecies of L. futsaii, for which the following names are proposed: L. futsaii subsp. futsaii subsp. nov. (type strain YM0097ᵀ = JCM 17355ᵀ = BCRC 80278ᵀ) and L. futsaii subsp. chongqingii subsp.nov., with the type strain CQ16Z1ᵀ (= CCTCC AB2017187ᵀ = KCTC 21089ᵀ).